Goa 2018
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The document provides information on the cuisine of Goa, India. It notes that Goa's cuisine is a fusion of Portuguese, Indian, and local influences, and is known for its use of coconut, seafood like kingfish, and spicy dishes featuring pork. Signature dishes include vindaloo curry, xacuti curry featuring a homemade masala, and bebinca, a multilayer coconut-egg sweet. The cuisine also varies between Catholic and Hindu communities in its use of alcohol and ingredients like kokum.
Goa 2018
- 1. THE FUSION COOKING NSK NOTESKUMARS RECIPE FILE
- 2. SPECIAL FEATURES Famous for its sea beaches, churches and its festival. It is a fusion of Christians, Hindus and Portuguese cuisine. Intermingling American, Portuguese and native cuisine is reflected. Being a coastal region they are famous for the sea foods such as prawns, lobster, crabs, pomfrets etc. NSK NOTESKUMARS RECIPE FILE
- 3. They prefer pork, lamb and chicken. They use lot of small red chilies. Kokum is another important ingredient, it is sour deep red color fruit which imparts sharp and sour taste. Kokum is mainly used by Hindus. NSK NOTESKUMARS RECIPE FILE
- 4. Bibinca is a sweet dish which is made by pancakes baked one over the other, traditionally it should have 16 layers. The pancakes are made with coconut milk, flour, sugar, egg and nut meg. NSK NOTESKUMARS RECIPE FILE
- 5. Coconut feni is also made from toddy, the fermented sap of the coconut tree. Feni cocktails are a must in every cocktail party. Hardly any Goan dish is complete without coconut as one of its main flavorings agents. NSK NOTESKUMARS RECIPE FILE
- 6. The food is inherently spicy and sour. Red chillies are used in fairly high amounts. Meat consumed are pork, chicken, beef and mutton. Use of pork is extensive especially for feasts and celebration dinners. NSK NOTESKUMARS RECIPE FILE
- 7. Catholic food is much influenced by the Portuguese who has wine as one of the main ingredient in cooking. The substitute for the wines was Goan palm feni. Palm feni is used in preparing meat dishes like beef or roast pork and for grinding galmo (fine shrimps) to make a preserve called as balchao. In making dried fish, fish such as mackerels, king fish called as para is used. The fresh fish is washed in vinegar. The spices are ground in vinegar. The fish is then marinated with the grinded spices. This can be preserved for years if properly stored and is served fried. COMMUNITIES CATHOLIC CHRISTIANS NSK NOTES
- 8. Being a coastal state, the cuisine is mostly seafood based, the staple foods of Goans are rice and fish. King fish (vision) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. NSK NOTESKUMARS RECIPE FILE
- 9. HINDUS NSK NOTESKUMARS RECIPE FILE
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- 12. SIGNATURE DISHES NSK NOTESKUMARS RECIPE FILE PRAWN BLACHO – dry shrimps cooked in feni, jaggery and vinegar. This is called as pickled prawns. GOAN FISH CURRY – spicy and sour fish curry with raw mangoes and coconut milk. CHICKEN XACHUTTI – prepared in its own xachutti masala. FISH RECHEDE – dry fish marinated in spicy paste and shallow fried. Can also stuffed with various combinations.
- 13. NSK NOTESKUMARS RECIPE FILE BHENDI CALDEEN – ladies finger cooked in coconut milk along with the tamarind spiced with green chilly, pepper corns and flavored with ginger, garlic, jeera. SOL KADDI – prepared by adding dry kokum rind with water, seasoned with chillies and coriander leaves. Coconut milk is also added and finished off with the tempering of oil, mustard and asafetida. ALLE BELLE – rolled pan cakes made with flour, eggs, salt, milk and coconut milk. Stuffed with grated coconut sweetened with jaggery and flavored with cardamoms.
- 14. NSK NOTESKUMARS RECIPE FILE MANGANE – a sweet made out of channa dhal, coconut, white jaggery and sago, flavored with cardamom and garnished with raisins and cashew nuts. CALDO VERDE - a soup made out of spinach leaves, potato, onion, meat or chicken stock, milk and olive oil. Served along with the rice.
- 15. XACHUTI MASALA NSK NOTESKUMARS RECIPE FILE Coriander seeds Red chillies Cloves Cinnamon Pepper corns Star anise Mace Poppy seeds Nutmeg Fennel Black cardamom
- 16. Sannas, are a spongy, white, and slightly sweet steamed rice and coconut bread. They are considered to be a Goan variant of idli, a South Indian dish. Sannas is popular among the Goans both Hindus and Catholics (but were often called as Hitt or Hittli in old Konkani by Hindus,and now commonly known as Idli), and the Mangalorean Catholic community from the Mangalore and the former South Canara district. It is also popular among the East Indian and the Kupari Catholic community based in and around Mumbai (formerly Bombay). Sannas NSK NOTESKUMARS RECIPE FILE Toddy fermented Sap of the coconut palms
- 17. NSK NOTESKUMARS RECIPE FILE Vindaloo is an Indian dish. The term Vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually lamb, with wine and garlic. Alternate terms are Vindalho or Vindallo. "Carne de Vinha d' Alhos" was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The dish evolved into the Vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice. Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi
- 18. NSK NOTESKUMARS RECIPE FILE Vindaloo is not common or popular in most places in India, excluding Goa. The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus; it is also sometimes found at Indian restaurants in the United States and Canada.
- 19. Typical Goan Thali NSK NOTESKUMARS RECIPE FILE
- 20. NSK NOTESKUMARS RECIPE FILE Rice with fish curry is the staple diet in Goa. Goa is renowned for its rich variety of fish dishes cooked with elaborate recipes. Pork dishes such as Vindaloo, Xacuti and Sorpotel are cooked for major occasions among the Catholics. A rich egg-based multi-layered sweet dish known as bebinca is a favourite at Christmas. The most popular alcoholic beverage in Goa is feni; Cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms. The cuisine in Goa has special treats stored for the vegetarians too. Cashew Green Peas Bhaji (a tangy mixture of cashews, green peas, spices and fresh coconut), Sprouted Moong Ussal (bean sprouts with mustard seeds, green chillies and fresh coconut) and the Alsandachem Tonakh (kidney beans with a spicy Xacuti gravy) are some of the vegetarian specialities.
- 21. Bebinca NSK NOTESKUMARS RECIPE FILE 600ml coconut milk, that you will extract from a large coconut 400g sugar 9 egg yolks 150 g flour, sifted ¼ tsp. nutmeg powder 100g butter or pure ghee A pinch of salt
- 22. Bebinca NSK NOTESKUMARS RECIPE FILE
- 23. UKADICHE MODAK NSK NOTESKUMARS RECIPE FILE
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- 25. ROASTED CORN SALAD NSK NOTESKUMARS RECIPE FILE
- 26. FRIED PRAWNS NSK NOTESKUMARS RECIPE FILE
- 27. TEESRYO SUKHE(DRY CLAMS) NSK NOTESKUMARS RECIPE FILE
- 28. CABBAGE PEA ONION DRY VEGETABLE NSK NOTESKUMARS RECIPE FILE
- 29. FISH CURRY NSK NOTESKUMARS RECIPE FILE
- 30. SHALLOW FRIED SURMAI OR KINGFISH NSK NOTESKUMARS RECIPE FILE
- 31. Batata or potato phodi or fritters. paneer capsicum sukha vegetable potato peas in coconut gravy palak masoor chapati Rice and curds(not in the picture) NSK NOTESKUMARS RECIPE FILE
- 32. moongachyo gathe or moong gravy cabbage with onions and matki or moth roasted corn , tomato ,cucumber and onion salad. dal , rice, chapati. NSK NOTESKUMARS RECIPE FILE
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